An extremely simple and quick recipe for keto iced coffee (iced bulletproof coffee) for all the coffee fans.

Summer’s (almost) here and so is the keto iced coffee (iced bulletproof coffee) you’ve all been waiting for. Bulletproof coffee is probably the most recognized keto beverage every keto fan loves and drinks on a daily basis.

Keto coffee (containing healthy fats) not only boosts your energy, but also kills all the cravings and helps you burn more fat. However, depending on where you live, there may be days when you don’t feel like drinking anything hot (even if it’s your beloved keto coffee).

That’s why today I’m sharing with you my keto iced coffee recipe which is an improved version of a standard keto bulletproof coffee. Here’s the preview of what you’re about to get. It looks yummy, doesn’t it?

Note that the ingredients for my keto iced coffee have been especially selected so that the coffee is smooth and tastes just as delicious when served cold. You’re going to love this one!

Keto Iced Coffee Ingredients

• 400 ml of brewed coffee
• 300 ml of coconut milk (either light or regular)
• 2 Tbls. of ghee (30 g)
• 2 Tbls. of MCT oil (20 g)
• 1 tsp. of cacao powder or cinnamon (10 g)
• natural sweetener (I recommend liquid stevia or powdered erythritol)
• ice cubes or coffee ice cubes (optional)

Feel free to modify the list of ingredients for your version of keto iced coffee. If you want to make its taste even clearer, add more cacao powder, cinnamon or vanilla extract. You can also use flavored stevia (vanilla creme) to improve the taste even more.

Tips To Make The Keto Coffee Iced

There are basically three ways to make your keto bulletproof coffee iced and cold.

1. You can make hot keto coffee and add ice cubes to make it cold (or iced). You can also freeze brewed coffee in your ice cube tray so that you can add a lot of ice cubes to your coffee drink without softening its taste.
2. You can also prepare your keto coffee in a regular way and simply put it in the fridge for 30-60 minutes so that it cools down. If you decide to prepare your coffee this way, make sure to use only the ingredients listed (ghee should not separate out when it’s iced).
3. You can also make your keto coffee from the already cooled ingredients. You can brew you coffee earlier in the morning and let it cool down. You can also put coconut milk into the fridge and your keto iced coffee will be fresh and ready to drink immediately. You will not need to add ice cubes in this version.

Instructions

1. Pour coffee (either cold or hot) into the blender bowl.
   PRACTICAL TIP: If you want to use Stevia in tabs, it’s a good idea to add it upon brewing your coffee when it’s still hot. This way the tables will dissolve easily. If you use liquid Stevia, erythritol or xylitol, you can add it at a later time.
2. Add 300 ml of coconut milk.
   
3. Add ghee and MCT oil.
   PRACTICAL TIP: If you are using cold coffee and cold milk, you may want to dissolve ghee before blending.
4. Add cacao powder or cinnamon. You can also add vanilla extract instead.
   
5. Blend all the ingredients for several seconds until your coffee becomes smooth and nice foam forms on top.
   PRACTICAL TIP: You can also add ice cubes (or ice coffee cubes) before blending. Just do it how you like it the most.
6. Pour your keto iced coffee into separate glasses. If you made your coffee from hot ingredients now it’s time to add ice cubes or put your coffee into the fridge for about 30-60 minutes.
   
7. You can sprinkle the foam on top with cacao powder to make your beverage look more spectacular.
   

Macros 

Below are the macros for the entire bowl of my keto iced coffee. This yielded two regular-size coffees so it can be a serving for two people.

Keto Iced Coffee Recipe Print Version

Print

Keto Iced Coffee

CALORIES: 665 kcal (two servings)
FAT: 69 g
PROTEIN: 5 g
CARBS:  4 g

Course Drink

Prep Time 5 minutes

Resting Time 30 minutes

Servings 2 people

Calories 332 kcal

Ingredients

• 400 ml of brewed coffe (either hot or cold)
• 300 ml of coconut milk (preferably cold)
• 3 Tbsp. of ghee (30 g)
• 20 Tbsp. of MCT oil (20 g)
• 1 tsp. of cocoa powder or cinnamon (10 g)
• 5 ice cubes (or frozen coffee ice cubes)

Instructions

1. Brew you coffee as you normally do and either use it right away or let it cool down in the fridge. Add the sweetener of your choice if you want your keto iced coffee to be sweet. 

2. Pour your ready coffee into the blender bowl.

3. Pour cold coconut milk into the bowl (it's best to keep it in the fridge for a few hours before). 

4. Add ghee and MCT oil. If you are using the already cooled ingredients, you may want to dissolve ghee before adding it to the mix. 

5. Add cocoa powder, cinnamon and/or vanilla extract. 

6. Blend all the ingredients for several minutes until smooth. Watch yummy foam form on top of your coffee.

7. Pour your almost-ready iced bulletproof coffee into separate glasses. If you used hot coffee for your recipe and want your coffee to be cold now, add ice cubes. You can also add ice cubes before blending. 

8. Sprinkle your coffee with cocoa powder for a better visual effect. 

9. Consume right away or put it into the fridge for 30-60 minutes. 

Share The Keto Iced Coffee Recipe To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. I’m working very hard on creating more cool recipes for various keto drinks and beverages. Don’t forget to tell me how the coffee turned out and if you like it. Would you add some other ingredient? Would you change something?

If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto drinks like this. We can really change the world together! Thanks!